The variety is a traditional local form of winter rye that has historically adapted to the conditions of the Alpine foothills. Plants reach a height of 2.2 meters and form a deep root system, providing soil loosening and protection against erosion.
The grains are characterized by a short size, gray-green color, and triangular cross-section. The variety is capable of growing in cool areas and soils with low nutrient content, while its yield is approximately 2.5–2.8 tons per hectare.
The grain is distinguished by a high content of protein, fiber, and unsaturated fatty acids. It is used for making bread and confectionery products; the dense crumb of the baked goods has a pronounced spicy aroma and requires long fermentation of the dough using sourdough.
Sources4
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Countries of admission
2 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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